Amir Salari; Mohammad Bagher Habibi Najafi; Reza Farhoosh; Seyed Hassan Marashi
Abstract
The effect of different solvent systems on the extraction of antioxidant and anti radical agents of grape seed was studied. For this purpose 6 different solvent systems with similar polarity and different selectivity were used to prepare grape seed extract. Extraction efficiency, reducing activity, radical ...
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The effect of different solvent systems on the extraction of antioxidant and anti radical agents of grape seed was studied. For this purpose 6 different solvent systems with similar polarity and different selectivity were used to prepare grape seed extract. Extraction efficiency, reducing activity, radical scavenging property and the effect of each extract on the increase of thermal resistance (oxidative stability index) of antioxidant free soybean oil were analyzed in the form of factorial test in a totally randomized design with triplicate repetition. Reducing activity test proved that grape seed extracts (GSE) had a higher reducing strength compared with BHT and α-Tocopherol except for ethylacetat treatment which had no significant difference between the extracts. Results of radical scavenging activity were similar to reducing activity results. The evaluation of oxidative stability index showed that acetone treatment has had the maximum Carry-through properties
Keywords: grape seed extract, antioxidant, antiradical, radical scavenging activity, solvent system, reducing power, oxidative stability index.
Amir Salari; Mohammad Bagher Habibi Najafi; Reza Farhoosh; Seyed Hassan Marashi
Abstract
This study has been done to survey of solvent system effect on extraction of grape seed extract and its antimicrobial properties. For this purpose, grape seed extracts were extracted with six different solvent systems. Minimum Bactericidal Concentration (MBC) of extract on six spoilage and Food-born ...
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This study has been done to survey of solvent system effect on extraction of grape seed extract and its antimicrobial properties. For this purpose, grape seed extracts were extracted with six different solvent systems. Minimum Bactericidal Concentration (MBC) of extract on six spoilage and Food-born pathogens was determined. The results indicated that MBC of different extracts have no significant difference and its value for Salmonella enteritidis, Escherichia coli, Enterobacter aerogenes was 1000 ppm. This value for S.aureus and listeria monocitogenes was 500 ppm. Results showed that gram positive bacteria were more sensitive than gram negative ones.
